Chicken Mulligatawny Soup with Red Lentils

  1. Chicken Mulligatawny Soup with Red Lentils

    • Allow to boil the lentils for 20 minutes and while the lentils are cooking, heat the oil in a pot, sauté the onions, garlic and ginger for a few minutes, until the raw smell disappears, add the curry powder, ground cumin and turmeric and stir for a minute or two.
    • Add the celery and carrots and sauté for another few minutes, add the water, Knorr Chicken Seasoning Powder and bring to the boil, then turn down the heat and simmer until the celery and carrots are soft, take off the heat, and leave the soup base to cool down.
    • When cool, blend to a fine puree and return to the pot, add the lentils to the soup base, and simmer for an additional 5 minutes, until the soup is thick and creamy, can puree it again.
    • Before serving; Seasoned with salt and garnish with the fresh, chopped coriander, rice and squeeze over the lemon.